Chef Franck

Lamb Tartare With Preserved Lemon, Caper Crisp & Cured Quail Egg Yolk On Lavash Cracker.

Cured Turbot Crudo With Grapefruit & Seaweed Tuile.

Mini Chorizo Mousse & Manchego Gougères With Saffron Honey.

Langoustine Tortellino With Shellfish Foam, Crispy Leeks & Tarragon Oil

Slow-Roasted Heritage Tomato Tartlet With Burrata & Olive Dust. (V)

Charred Celeriac & Black Truffle Purée On Caraway Rye Crisp With Pickled Mushroom & Crispy Shallots. (V)

Beef Short Rib Raviolo With Cep Velouté & Aged Parmesan Air.

Turbot Crudo With Buttermilk Dressing, Dill Oil, Yuzu Kosho, Cucumber & Finger Lime Pearls.

Roasted White Asparagus With Poached Egg, Truffle Sabayon, Brioche Crumbs & Chervil.

Wood Pigeon Breast ( Or Duck Breast) With Black Pudding Crumb, Celeriac Remoulade, Micro Herbs & Blackberry Sweet & Sour Dressing.

Scottish Smoked Salmon, Crab & Avocado Millefeuille With Yuzu Gel, Miso Cream, Furikaki Shard, Caviar & Red Vein Sorrel Cress.

English Garden Pea & Mint Mousse With Preserved Lemon Gel, Goat Cheese Cream, Parmesan & Fennel Puff Pastrytuile.

Hand-Dived Scallops, Yuzu Beurre Blanc, White Sturgeon Caviar And Chive Oil.

Coconut Crusted Mahi-Mahi Ballotine, Lemongrass Sauce & Compressed Pineapple.

Lobster & Truffle Risotto With Parmesan Espuma, Bisque Oil & Micro Herbs.

Monkfish Wrapped In Speck Ham, Celeriac Fondant , Red Wine Jus & Citrus & Cockle Sabayon.

John Dory, Saffron & Cardamom Curry Beurre Blanc, Cauliflower Purée & Citrus-Dressed Pea Shoots.

Black Cod, Shiso Chimichurri, Toasted Sesame Purée & Citrus-Smoked Dashi.

Rose Champagne & Grapefruit Sorbet With Popping Candy.

Fennel & Campari Granita With Pink Peppercorn Meringue Shards.

Pickled Melon With Mint Granita & Puffed Amaranth.

Mint & Cucumber Mousse With Strawberries Compote & Cucumber Tuile

Caramelized Pear & Ginger Panna Cotta With Buckwheat Brittle & Kaffir Lime Oil.

Smoked Lamb Saddle With Confit Fennel, Sautéed Swiss Chard With Confit Garlic, Saffron Emulsion & Olive Soil.

Grilled Dexter Sirloin With Green Asparagus, Manchego-Infused Polenta Croquette, Lemon Thyme Béarnaise, Morels Mushrooms, Chimichurri Jus.

Guinea Fowl Roulade With Smoked Bacon, Savoy Cabbage Velouté, Caramelised Apple & Calvados Gel, Crispy Chicken Skin & Charred Onion & Smoked Port Jus.

Duck Duo, Pistachio Crusted Confit Leg, Seared Breast, Celeriac Choucroute, Blackberrie Aigre Douce.

Iberico Pork Secreto With Almond Romesco, Manchego Foam, Charred Zucchini Fondant, Pedro Ximénez Reduction & Toasted Almond & Iberico Ham Crumble.

Smoked Celeriac & Comté Mille-Feuille With Hazelnut Butter, Truffle Foam, Tarragon Oil & Micro Herbs. (V)

Mango & Passionfruit Vacherin With Coconut Snow & Kaffir Lime Meringue.

Yuzu & White Chocolate Panna Cotta With Raspberry Gel, Matcha Crumble & Black Sesame Tuile.

Black Forest Sphere - Dark Chocolate Sphere With Kirsch-Infused Cherry Compote, Black Cherry Mousse, Cocoa Nib Crunch & Mascarpone Chantilly.

Deconstructed Apple Tarte Tatin, Vanilla Panna Cotta, Caramelized Pastry Shard, Salted Caramel Diplomat Cream & Hazelnut Crumble.

Chocolate & Peanut Paris-Brest - Dark Chocolate Choux, Peanut Praline Cream, Peanut Brittle & Cocoa Nib Dust.

Berry-Infused Almond Financier, Pistachio Crunch, Strawberries, Lemon Verbena Chantilly & Cassis Meringue Shards.